Removal of grease from commercial deep-frying and grilling exhaust airstreams is a difficult challenge. Fire codes and the requirement to not allow a deterioration of the capture air necessary to draw contaminants into the exhaust duct are not compatible with typical high-efficiency air cleaner systems. By selecting a location near the grease source and using an electrostatic precipitator (ESP) modified for the application, a leading fast food restaurant company has successfully controlled particulate emissions. In the long ductwork exhausts common in Europe, this has resulted in large savings in duct-cleaning costs while cleaning the exhaust airstream. The system has been proved in more than 3,000 units with installations beginning more than 10 years ago.

KEYWORDS: air cleaning, restaurants, greases, contaminants, exhaust ducts, electrostatic precipitators, operations, commercial, particles, economics, costs, ducts, exhaust air.